Honey Mustard-Glazed Pork
with Roast Pumpkin, Beetroot & Fetta
This classic honey mustard combo brings so much flavour to juicy pork steaks. Serve them with sweet roasted veggies and a crisp salad for a winning dinner.
This recipe is under 650kcal per serving
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
beetroot
1
butternut pumpkin
2 clove
garlic
½ tub
wholegrain mustard
1 packet
pork loin steaks
1 bag
rocket leaves
1 packet
Fetta Cubes
(Contains: Milk;)
½
apple
Not included in your delivery
olive oil
1.5 tbs
honey
1 tbs
water
drizzle
white wine vinegar
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Chop the beetroot and butternut pumpkin into bite-sized chunks and place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread evenly and roast until tender, 20-25 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
While the beetroot and pumpkin are baking, finely chop the garlic. In a small bowl, combine the garlic, honey, water and wholegrain mustard (see ingredients). Season and set aside.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork steaks until cooked through, 3-4 minutes each side (depending on thickness).
In the last minute, add the honey mustard glaze to the pan. Cook until bubbling, turning to coat, 1 minute. Remove the pan from the heat.
Thinly slice the apple (see ingredients). In a large bowl, combine a small drizzle of white wine vinegar and olive oil and season. Add the apple and rocket to the bowl with the dressing and toss to coat.
Divide the honey wholegrain mustard pork between plates. Serve with the salad, roast pumpkin and beetroot. Crumble the fetta cubes over the beetroot and pumpkin and drizzle over any remaining honey mustard glaze from the pan.
